Red Velvet Brownies
Chocolatey, velvety, and melt-in-your-mouth delicious – these Red Velvet Brownies with or without cream cheese frosting are a match made in heaven. Perfectly thick and moist with a rich chocolate flavor. These decadent brownies are perfect for a special occasion or when you are craving something sweet.
Ingredients
Red Velvet Brownies Ingredients
- 4 oz Ghirardelli bittersweet chocolate bar (chopped)
- ¾ cup unsalted butter
- 2 cups granulated white sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- 1 oz. Bottle liquid red food coloring
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
Cream Cheese Frosting Ingredients
- 8 oz. cream cheese (softened)
- 3 tablespoons unsalted butter (softened)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Instructions
Red Velvet Brownies
- Preheat oven to 350 F. degrees. Line the bottom of an 8 or 9 inch square baking pan with parchment paper leaving a couple of inches overhanging the sides.
- Melt the chocolate: In a large microwave safe mixing bowl melt the chopped bittersweet chocolate bar and the butter on high for 40 to 60 seconds. Remove from the bowl from the microwave and stir. If there are still large pieces of un-melted chocolate in the bowl heat for 20 more seconds and then stir until the chocolate melts completely.
- Add the sugar to the bowl with the chocolate and whisk until combined.
- Add the eggs one at a time whisking until each egg is blended into the chocolate, butter and sugar completely before adding the next egg.
- Add the flour, baking soda, vanilla, and red food coloring to the bowl.
- Fold the dry ingredients into the brownie batter with a large wooden spoon. Mix just enough to blend the dry ingredients into the wet ingredients.
- Pour the brownie batter into the prepared baking pan scraping the bowl with a silicone spatula. Spread the red velvet brownie batter into each corner of the baking pan.
- Bake the red velvet brownies in the preheated oven for 45 to 60 minutes or until a tooth pick inserted into the center comes out clean. (See the baking tips below)
- Place the brownie pan on a wire cooling rack and allow the brownies to cool to room temperature before cutting or frosting.
- Once the brownies have cooled carefully lift the red velvet brownies from the pan by the edges of the parchment paper. Place on a flat surface.
- Using a large sharp knife cut the brownies into 16 squares.
- Frosting red velvet brownies with a cream cheese frosting is optional. Make the frosting recipe below.
Cream Cheese Frosting
- Place the softened cream cheese and softened butter in a large mixing bowl. Using a handheld mixer beat the cream cheese and butter together until lump free and creamy.
- Add the vanilla extract and salt to the bowl. Beat for 1 minute to combine.
- Add half the powdered sugar to the bowl and beat in. Add the remaining powdered sugar to the bowl and beat in for three minutes or more until all of the sugar is beat in. Continue to beat until the frosting is thick, creamy and any lumps of cream cheese or powdered sugar have been beat in completely.
- You can frost the brownies before cutting them or after. Use an offset spatula to spread the frosting over the top of the uncut tray of brownies and cut with a large sharp knife. If you would like to frost the brownies for a special occasion fill a decorator bag fit with a large star tip with the frosting. Pipe the frosting over each individual brownie.
- To decorate sprinkle the top of the frosting on each brownie with white chocolate curls and red velvet brownie crumbs before serving.
- If not serving refrigerate the frosted brownies and refrigerate any leftovers.
- Makes 16.
Video
Recipe Expert Tips
- Baking tip: baking times might vary. Every oven is different. Check the brownies after 40-45 minutes. An 8x8 inch square pan will make thicker brownies and take longer to bake than a 9x9 inch square baking pan.
- Completely softened cream cheese and butter: Remove the cream cheese and butter from the refrigerator a couple of hours before making the frosting.
- Melting the chocolate: can use a double boiler instead of the microwave.
- Mixing the batter: Do not use a hand beater to mix the brownie batter.
- Brownie pan: Use an 8 or 9 inch square baking pan. 8 inch bake 40 to 50 min. 9 inch will take longer 65 to 60 minutes. I baked for 55 minutes checking the center every 5 minutes after 40 minutes. Baking times will vary from oven to oven and pan size.
- Whisking the eggs in one at a time. As you whisk each egg into the chocolate and butter you will notice it becomes more batter like. Whisk one egg at a time so each egg is mixed in completely.
- Why using a wire cooling rack is important: Allows the brownies to cool evenly and keeps the bottom from getting moist.
- Why cooling completely before cutting is important: Warm brownies are difficult to cut.
- Can refrigerate the cooled brownies over night before frosting and serving. Wrap the pan of cooled brownies tightly in plastic wrap before refrigerating. If they are still warm when you refrigerate them moisture will forms and cause the top of the brownies to be moist.
Nutrition
Serving: 1ServingCalories: 344kcalCarbohydrates: 39gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 90mgSodium: 123mgPotassium: 93mgFiber: 1gSugar: 28gVitamin A: 593IUCalcium: 52mgIron: 1mg
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